This recipe came about because I harvested asparagus from my neglected asparagus patch. I had a quick sale crumbled Chevre goat cheese in the fridge. I had a package of bacon in the deep freezer and today I scored a small package of quick sale button mushrooms. Yup, today was the day to go into town. To date I only spent $30 in diesel for the month. I am driving a one ton dually diesel. I try to only go into town once a week since it is a 44 mile round trip. I would try to go into bi-weekly but I do have to pick up mail at the post office. The pie edge is not perfect but it will eat good! Anyway….I hope you enjoy the recipe. It is yummbly.
- 1 store bought or homemade Pie Shell
- 4 slices Bacon, sliced into one inch pieces
- 8 ozs Asparagus sliced on a diagonal into one inch pieces
- 4 ozs Mushrooms, quartered
- 8 Eggs, beaten
- 2 ozs crumbled Chevre Cheese
- 2 ozs your choice Cheese, grated
- Salt and Pepper to taste
Pre-heat oven to 375 degrees F. Place the pie shell in a deep dish 9” pie dish. Set aside. Cook sliced bacon in a heavy bottom skillet for 3 minutes. Add mushrooms and asparagus. Cook until the bacon is browned and crumbly. Salt and pepper to taste, but remember if you are using Chevere cheese it is salty. As is the bacon. Spoon the mushroom mixture into the pie shell. In a medium mixing bowl beat the eggs. Add the Chevre cheese to the beaten eggs. Pour the egg and cheese mixture into the pie shell. Top with grated cheese. Bake for 35 minutes. Allow to cool for 10 minutes before serving.